sticky toffee pudding

There’s no dessert comparison to the wonder that is a Sticky Toffee Pudding. Ridiculously easy to make it’s a perfect dessert for the cool months. Drizzled in a toffee sauce, the pudding is both comforting for a cosy afternoon tea but splendid enough for a dinner party.

The pudding is redolent of warm spices, tasting of a sticky gingerbread, but oddly there’s no spices in the recipe. I’m not going to hazard a guess why it’s this way – there’s only a handful of ingredients, it is one of those baking marvels.

Although delicious on its own the toffee sauce only adds the squidgy pudding-like texture of the cake & its deep caramel flavor.

The toffee sauce with only three ingredients, is so simple to make & if, by some miracle, there’s any sauce left, is good served over ice cream. Or any dessert in need of a little sprucing up.

Called “sticky toffee pudding” because of its origins in England, my family has been making this since I was a teenager – *ahem* not really that long ago. To me it’s always been an Aussie favorite, although I have seen it on a couple of menus in the US, but one was an English cafe so that doesn’t count. This version of sticky toffee pudding, all modesty aside, is the best I’ve tried. Use the plump medjool dates; with their rich, caramel flavor, they’re the best.

Don’t let looks deceive you. What this dessert lacks in color & showiness it more than makes up for in texture & taste. It’ll be one of the best desserts you’ve eaten & certainly one of the easiest you’ll ever make. I’m baking it again this weekend for a little soiree. It never fails to impress. Cheers for now, Lovoni xo

sticky toffee pudding

There's little to compare that can compare to the wonder that is a sticky toffee pudding. Drizzle a little sauce over the cake when both it & the sauce are still hot then let it sit, soaking up the rich toffee sauce then serve the remaining sauce on the side. Or, as I usually do, you can skip that step & just drizzle warm sauce over warm cake as you're serving. Both the sauce & the cake can be made a day ahead. Store the sauce in the fridge in a jar & the cake at room temp well covered. I usually give them both a quick nuke in the microwave before serving to warm. If you can find English clotted cream to serve, all the better. Otherwise ice cream or whipped cream are fine in a pinch. For me this dessert needs nothing more than to be eaten.

toffee sauce

Instructions

Combine dates & water in a medium-sized saucepan. Bring to a boil over high heat. Add baking soda & stir – the mixture will froth. Remove from the heat & let cool for 15 minutes.

Preheat the oven to 350°F (180°C).

Place the date mixture, butter, sugar, eggs & flour into a food processor; blitz until smooth (if you don’t have a food processor, use an electric hand-held mixer or stand mixer). Pour the batter into the prepared pan. Bake for 45 to 55 minutes until browned & cooked through or until a skewer, when inserted into the center, comes out clean. At this stage you can spread a little of the sauce over the cake if you desire. Let stand in the pan for 30 minutes before turning out onto a cake rack. Serve warm with toffee sauce.

to make the toffee sauce:

Combine all ingredients in a small saucepan. Stir over medium heat until butter is melted & sugar is dissolved. Bring the mixture to a simmer & let simmer for 2 minutes. Serve warm over warm cake. Serves 6.